Butternut squash soup is a lovely autumn lunch or dinner option and there are many recipes on the internet for it. For years I made one that was rich with cream and delicious, but this week I changed the recipe to make a lighter, dairy-free soup that beats my old version. I used a sweet butternut squash along with fresh sage from my CSA bag from La Nay Ferme and the addition of prosciutto gives the soup a nice meaty, salty flavor. You begin this recipe by roasting the butternut squash. It takes roughly an hour and a half to roast. I often roast the squash a day or two before I need it. This soup would make a nice, light starter for your Thanksgiving feast.
Butternut Squash Soup with Prosciutto and Sage
1 medium butternut squash, cut into quarters and seeded
3 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large carrot, peeled and chopped
1/4 c. chopped prosciutto
5 c. chicken or vegetable stock
2 sprigs fresh thyme
5 fresh sage leaves, chopped
1/2 tsp. kosher salt
1/4 tsp. black pepper
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay the squash quarters cut side down. Roast for 1-1/2 hours until the squash is soft and slightly caramelized around the edges. Let cool then peel off skin. Set aside. In a 5-quart stockpot heat olive oil on medium heat, when oil is hot add onions and sauté for 3 minutes then add garlic and carrots, sauté for 5 minutes to begin softening vegetables. Add prosciutto and cook 3 minutes. Add stock, herbs, squash and salt and pepper. Cook 10-15 minutes or until carrots are fork tender. Taste and adjust seasoning. Remove from heat. Take out thyme sprigs and purée in a blender until smooth (I used an immersion blender). Serves 4-6.